Description
Raspberry and cream cheese flavors could be besties — they complement each other so well! These cookies are tender and crumbly, and the tartness of the raspberry jam puts them over the top. They’re also great with apricot jam, if you prefer it, or mix them up and make both!
Ingredients
Units
Scale
- 4 ounces cream cheese, softened
- 8 tablespoons (1 stick) salted butter, at room temperature
- 1/2 cup + 3 tablespoons sugar
- 1 cup + 3 tablespoons flour
- 1/2 cup raspberry jam or preserves
Instructions
- In a stand mixer or using a hand mixer, beat cream cheese and butter until light and fluffy, scraping down sides if needed.
- Add sugar and beat well. Add in the flour, a little at a time, using low speed until just incorporated.
- Cover bowl with plastic wrap and chill for at least 45 minutes, up to 2 hours.
- Preheat the oven to 375°. Line a baking sheet with parchment paper or a non-stick baking mat.
- Using a cookie scoop or a spoon, scoop out about a tablespoon of dough and roll into a round, placing it one on the baking sheet, repeating with all the dough. Lightly press your thumb in the center of each round. Fill indentation with 1/2 teaspoon of jam.
- Bake for 11-12 minutes, or until the edges turn golden. They will be very soft when you remove them from the oven.
- Cool on a the baking sheet for 10 full minutes, then carefully transfer them to a cooling rack to cool completely.
Makes 2 dozen.
Notes
Recommended tools & equipment: Silicone baking mat, cookie scoop.
- Prep Time: 65
- Cook Time: 12 minutes
- Category: dessert, cookie
- Cuisine: American